We have been making Gena Hamshaw‘s Raw Vegan Pie for many Thanksgivings. It’s a tradition. Now eating SOS-free, I didn’t want to use coconut oil. I revised the recipe slightly omitting the salt of course, and the coconut oil and shredded coconut and adding cacao nibs. I just may love this one even more.
Ingredients
For the crust
3/4 cup raw pecans
3/4 cup raw walnuts
1/3 cup raw cacao nibs
1 cup pitted medjool dates, packed
For the pie filling
1 1/4 cups medjool dates, tightly packed, pitted, and soaked in 1/2 cup warm water for at least an hour
3/4 cup raw pecans plus 1/2 cup more raw pecans to decorate
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Directions
For the crust: Place the walnuts and pecans, dates and cacao nibs in a food processor and pulse to mix. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate.
For the filling: Drain the dates, reserving the soak liquid. Transfer the dates to a food processor. Add the 3/4 cup pecans, vanilla, cinnamon, nutmeg, and about 1/4 cup of the date-soaking water. Blend to incorporate. Add the remaining water and blend until smooth.
Pour the filling into the crust. Smooth the top over with a spatula. Decorate the top with 1/2 cup pecans. Chill at least 3 hours until ready to serve.
